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Pepper steak is a popular dish with as many versions as there are home cooks. It’s an American recipe with an Asian twist, and sometimes includes ginger, oyster sauce, or teriyaki sauce. This recipe is made with economical but flavorful top sirloin or round steak.
The steak is sliced into thin strips to ensure it’s tender and easy to chew. Sliced onions, bell peppers, and tomatoes round out the dish, with garlic, soy sauce, a bit of sugar, and onion for flavor. I included noodles tossed with cheddar cheese for a complete meal. If you have another favorite starch or vegetable sides, feel free to omit the noodles and cheese. Pepper steak is also excellent with rice or boiled potatoes.
What You’ll Like About This Dish
Affordable and flavorful. Uses budget-friendly cuts like sirloin or round steak sliced thin for tenderness.
Colorful and hearty. Bell peppers, onions, and tomatoes make a vibrant, filling dish.
Versatile serving options. Great with noodles, rice, potatoes, or even cauliflower rice.
Easy weeknight dinner. Comes together quickly and uses ingredients you probably already have.
Ingredient Notes
- Beef: Sirloin tip or round steak works well—slice thinly against the grain.
- Butter: Used for sautéing and flavor.
- Onion and green bell pepper: Sautéed until just tender to preserve texture.
- Garlic: Adds savory depth—minced fresh or jarred.
- Diced tomatoes: Adds moisture and a slightly tangy, saucy base.
- Bouillon cube: Enhances beef flavor—use a cube, granules, or paste.
- Cornstarch slurry: Thickens the sauce—mix cornstarch with water before adding.
- Soy sauce and sugar: Balance each other out for a flavorful finish.
- Noodles and cheese: Egg noodles tossed with shredded cheddar make this a comforting complete meal.
Steps to Make Pepper Steak and Noodles
- Sauté the beef strips in butter until browned, then set aside.
- Sauté onion and bell pepper, then add garlic.
- Return beef to the skillet with tomatoes and bouillon; simmer briefly.
- Stir in cornstarch slurry, soy sauce, sugar, and salt; cook until thickened.
- Cook noodles according to package directions and drain.
- Toss hot noodles with cheddar cheese.
- Serve the pepper steak over or alongside the cheesy noodles.
Tips for the Best Pepper Steak
- Slice the beef thinly against the grain for tenderness—partially freeze it first for easier slicing.
- Don’t overcook the bell peppers—just a quick sauté to preserve color and crunch.
- Use a mix of red and green bell peppers for color and sweetness.
- Adjust the sauce with more soy sauce or bouillon paste if you prefer bolder flavor.
Recipe Variations
- Try flank steak. It’s tender and flavorful when sliced thin and seared quickly.
- Use pork. Pork tenderloin or thin pork chops are great substitutes.
- Add heat. Include red pepper flakes, chili crisp, or hot sauce.
- Garnish generously. Add green onions, sesame seeds, or chopped cilantro for extra flavor.
- Include mushrooms. Sauté sliced mushrooms with the onion and bell pepper.
Serving Suggestions
- Serve with cheesy noodles, rice, or mashed potatoes.
- Add a green vegetable like broccoli, bok choy, or green beans.
- Pair with a cucumber salad or Asian-style slaw.
- Top with green onions, sesame seeds, or fresh parsley for garnish.
How to Store
Refrigerate: Store leftovers in a sealed container for up to 4 days. Keep noodles and meat separate for best texture.
Freeze: Freeze the meat and sauce mixture (without noodles) for up to 2 months. Thaw overnight before reheating.
To Reheat: Warm the meat and sauce gently in a skillet or microwave; reheat noodles separately and toss together just before serving.
Pepper Steak and Noodles
Ingredients
- ¼ cup butter
- 1 ½ pounds beef sirloin
- 1 medium onion
- 1 ½ green bell peppers
- ½ clove garlic
- Kosher salt and freshly ground black pepper, to season the beef
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 tsp beef base or a bouillon cube
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tsp sugar
- ½ tsp fine salt
- 6 ounces wide noodles
- 1 cup shredded cheddar cheese
Recommended Equipment
Instructions
- Slice the beef into thin, 2-inch to 3-inch strips. Halve and slice the onion, and slice the green bell pepper into strips. Mince the garlic.1 1/2 pounds beef sirloin | 1 medium onion | 1 1/2 green bell peppers | 1/2 clove garlic
- Melt the butter in a large skillet over medium heat; add beef strips and sprinkle with kosher salt and freshly ground black pepper. Sauté, stirring occasionally, for 4 to 5 minutes or until the meat is browned.1/4 cup butter | Kosher salt and freshly ground black pepper
- Remove the meat from the skillet; add the onion and green bell pepper to the skillet and sauté for 2 minutes. Add the minced garlic and cook for 1 minute longer.
- Return the meat to the skillet, along with the tomatoes and the beef base or bouillon cube. Cover and bring to a simmer. Reduce the heat to low and simmer gently for 3 minutes.1 (14.5-ounce) can diced tomatoes | 1 tsp beef base or a bouillon cube
- Whisk the cornstarch with the water, soy sauce, sugar, and salt. Add to the meat mixture and cook, stirring constantly, until thickened. Reduce the heat and cook for 2 minutes longer.1 tbsp cornstarch | 2 tbsp water | 2 tbsp soy sauce | 1 tsp sugar | 1/2 tsp fine salt
- Meanwhile, cook noodles following the package directions; drain.6 ounces wide noodles
- Toss the hot noodles with the shredded cheddar cheese and serve topped with the pepper steak.1 cup shredded cheddar cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
